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Entree
American
6 - 8 servings
15-20 minutes
15 minutes
2 pounds fresh salmon fillet
4 DYP’s® (Baby Dutch Yellow® Potatoes), sliced very thin
Kosher salt and freshly ground pepper to taste
½ teaspoon dried dill
1 tablespoons extra virgin olive oil
1 tablespoons unsalted butter
2 tablespoons shallot, finely minced
¼ cup white wine
½ lemon, juiced
6 tablespoons unsalted butter
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped
1 pinch pepper
1 pinch cayenne
Preheat the oven to 350ºF.
Layer the potato slices in rows slightly overlapping each other on the top of the salmon. Make one layer to completely cover the top. Season with the salt, pepper and dried dill.
In an oven safe skillet, heat the olive oil and melt the butter. Sear the fish, potato-side-up for 2 minutes. Place in the oven and bake for 8-10 minutes. Remove from the oven, tent with foil and set aside.
In a saucepan, combine the shallot, wine and lemon juice. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until reduced, about 5-7 minutes. Stir in the butter, herbs and seasonings.
To serve, place the fish on a platter and top with the sauce.
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